Chocolate Pumpkin Bread
Updated April 09, 2020
Chocolate Pumpkin Bread is rich and chocolaty with a hint of pumpkin and spices. It is the perfect quick bread recipe for fall.
I just shared our all-time Favorite Pumpkin Recipes, check them out, you will want to make them all. Hooray for pumpkin season!
Well, I have one more pumpkin recipe to add to the list, Chocolate Pumpkin Bread. You guys know I am obsessed with chocolate quick bread recipes.
- Chocolate Banana Bread
- Chocolate Peanut Butter Banana Bread
- Chocolate Zucchini Bread
- Gluten-Free Vegan Chocolate Banana Bread
Yeah, all of these recipes are AMAZING and have gone viral. I am so glad you are loving my chocolate bread recipes as much as I do. And I am SO excited for you to try my Chocolate Pumpkin Bread recipe next. I know you are going to love this one too. It is the perfect quick bread recipe for fall!
I make Pumpkin Chocolate Chip Bread and Pumpkin Cinnamon Swirl Bread every fall, but this year I wanted to add a chocolate bread version to the mix. This Chocolate Pumpkin Bread is SO decadent and delicious. It is going to be on my fall baking list from now on.
So let’s get down to the details. This bread is made with cocoa powder and chocolate chips so it is very chocolaty. It has 1 ½ cups of pumpkin puree in the recipe so the bread is super moist. You can taste the pumpkin, but it isn’t that strong. The bread is more chocolate with a hint of pumpkin, which is kind of nice since most everything in the fall is ALL pumpkin. I like the chocolate pumpkin twist.
There is pumpkin pie spice in the bread too and the spices will keep you coming back for more. It adds a nice warmth to the decadent chocolate bread!
Bake a loaf of Chocolate Pumpkin Bread this fall. It is sure to be a fall favorite! Enjoy! And make sure you try my classic Pumpkin Bread recipe too, it is the BEST!
Chocolate Pumpkin Bread
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups pumpkin puree not pumpkin pie filling
- 3/4 cup packed light brown sugar
- 1/2 cup canola oil or vegetable oil
- 1/4 cup buttermilk at room temperature
- 2 large eggs at room temperature, slightly beaten
- 1 1/2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips divided
Instructions
- Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt. Set aside.
- In a large bowl, combine the pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla extract. Stir until smooth and combined.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in ¾ cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Oven times will vary so make sure you check it at 50 minutes to be safe.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Have you tried this recipe?
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you are a brave woman; how did it taste with the Baking soda?
i made a moist chocolate cupcakes recipe from another blog that the author used
3/4 teaspoon of baking soda but a skimpy amount of baking powder, and i tasted the batter
and it had a chemical taste from the 3/4 teaspoon of baking soda. i did not like it at all. the baked cupcakes did not taste good to me either,
the frosting did not help save them for me much either. however the guests i had over liked them though and so did my husband, so i sent the rest home with our guests. i will try it with the same measurement of Baking powder in place of the Baking soda and i will let you know.
If you don’t have an acid in the recipe to balance out the baking soda then you will taste it…in this recipe there is buttermilk (which is an acid) so you shouldn’t have any baking soda taste! That’s baking chemistry for you!
I make this all.the.time as muffins! They turn out delicious every time. I wanted to say that I have used butternut squash, delicata squash and even one giant sweet potato when I am out of pumpkin and every time they have turned out fabulous! Thanks for a great recipe! I also use butter/coconut oil instead of veg oil. 🙂
That’s great to know because all I was able to find at the store today was canned squash.
Good to know it works with muffins as sometimes it does not always work well. Thank you!
just made this and it is DELICIOUS! thank you so much for the recipe!
Glad you loved it!
Hi,
I wonder if your readers really made this loaf? The second amount of sugar has been left out. It should include 1/2 cup of granulated sugar. Your plain pumpkin loaf has both. The chocolate chips don’t make up for the extra sugar. Otherwise a good receipe.
This recipe only has brown sugar. The recipe is correct. It is different than my classic pumpkin bread.
Can this be made with something other than buttermilk?
You can use milk or you can make buttermilk with milk and lemon juice and vinegar.
I’ve also used homemade yoghurt both times so far because I don’t feel like making 1/4 cup of buttermilk. Works great.
Yum!! Definitely a chocolate lover’s bread!
Yes, so rich and SO good!
Absolutely delicious!!! Nice soft texture and perfect amount of sweetness. My whole family loves it! Definitely going to be making this regularly at my home.
How can I make this vegan ?
Substitute the egg for a flax egg or other egg substitute.
You can make a vegan version of butter milk by mixing apple cider vinegar or lemon juice with a dairy free milk. I like oat milk best for baking.
Loved this quick and delicious bread! My family gobbled it up in less than a day
Looks like I’m the odd man out, but I was not blown away by this recipe. Couldn’t really taste the pumpkin pie spices, and not quite sweet enough. Perhaps my spices in the cupboard were old, but there’s too many recipes out there to bother tinkering with this one.
It is very good. I let it sit in the pan for 15 minutes and when I tried to get it out I turned it over and let it fall on my hand and it fell to pieces. I made 2 so I think I am going to let the second one cool a little longer before I try to take it out of the pan. Very tasty though. Yummy.
we love this chocolate pumpkin bread! so decadent yet easy to put together.this recipe is easy to follow and turns out great!
Omg sooo good
These are fantastic! I made 36 mini-muffins (w/ mini chocolate chips) baked for 15 minutes. My kids think they’re having chocolate cupcakes for breakfast 🙂
Wow it is so good how did you do that
As with every recipe we have made from here, the cake was spectacular. Incredibly moist and flavorful, it’s like a molten lava cake without the mess and with seasonally appropriate spice. In my permanent repertoire! Thank you!!
I am so glad you loved the recipe. Thanks for letting us know!
I couldn’t find a good recipe for chocolate gingerbread and this did the trick! I reduced the cocoa powder to 1/4 cup (increased that amount of flour) so the spices would come through, with extra ginger. I added 2 tbsp molasses, and a cooked sweet potato instead of pumpkin. It was delicious and I got rave reviews! Will be my go-to holiday chocolate bake.
Thanks for sharing!